Custard Pie

Originally made with Holland Rusk biscuits, I recently had to  replace the biscuits with graham cracker crumbs as Holland Rusk is hard to find. 

Crust (see variation):
1 package Holland Rusk
¾ cup sugar
1 tsp cinnamon
½ cup melted butter

Filling:
3 tbsp sugar
5 egg yolks
4 tbsp cornstarch
1 tsp vanilla
4 cups milk

Topping:
5 egg whites
2 tbsp sugar

Roll Holland Rusk into fine crumbs and combine with other ingredients.  Press mixture into a greased 10 inch pie pan.

Combine filling ingredients and cook over low to medium heat until thick.  Pour into crust.

Beat egg whites and sugar to make a meringue.  Place on top of filling and sprinkle with reserved crumbs. Bake 15 to 20 minutes at 350 degrees.  Cool; chill in refrigerator.   Best if made a day in advance.

VARIATION:

1½ cups graham crackers

1/4 cup sugar

6 tbsp butter, melted

Crush graham crackers into fine crumbs. Add sugar and mix well. Stir in melted butter.

GLUTEN FREE VARIATION: 

1 package of Pamela's Gluten Free Honey Grahams

4 tbsp sugar

6 tbsp butter, melted

Crush graham crackers into fine crumbs. Add sugar and mix well. Stir in melted butter.

Easy Cranberry and Apple Cake

Recipe is courtesy of Ina Garten, the Barefoot Contessa.  It’s very moist and I find it to be more like a bread pudding than a cake.  It’s an easy recipe and perfect for the fall holidays.

12 ounces fresh cranberries, rinsed and picked over  for stems
1 Granny Smith apple, peeled, cored and diced
½ cup brown sugar, lightly packed
1 tbsp grated orange zest
¼ cup fresh squeezed orange juice
1 ⅛ tsp ground cinnamon, divided
2 large eggs, at room temperature
1 cup plus 1 tbsp granulated sugar
¼ lb (1 stick) unsalted butter, melted and cooled slightly
1 tsp vanilla
¼ cup sour cream
1 cup all-purpose flour
¼ tsp salt

Preheat the oven to 325 degrees.

Combine the cranberries, apple, brown sugar, orange zest, orange juice and 1 tsp of the cinnamon in a medium bowl.  Set aside.

in a bowl, beat the eggs on medium-high speed for 2 minutes.  Add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat on medium speed just until combined.  On low speed, slowly add the flour and salt.

Pour the fruit mixture evenly into a 10-inch pie plate.  Pour the batter over the fruit, covering it completely.  Combine the remaining 1 tbsp of granulated sugar and ⅛ tsp of cinnamon and sprinkle it over the batter.

Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges.  Serve warm or at room temperature.

Bread Stuffing

This is an old-school recipe from a Betty Crocker cookbook published in 1972 that I make year after year.  Although now, I bake it in a dish rather than stuff a turkey.

¾ cup minced onion
1½ cups chopped celery (ribs and leaves)
1 cup butter or margarine
9 cups soft breads cubes
1½ tsp crushed sage leaves
1 tsp thyme leaves
salt and pepper to taste

In large skillet, cook and stir onion and celery in butter until onion is tender.  Stir in about ⅓ of the bread cubes.  Turn into deep bowl.  Add remaining ingredients and toss.  Stuff turkey just before roasting.

9 cups (enough for a 12 pound turkey)

Variations:

Oven Stuffing:  Place stuffing in a greased baking dish.  Cover; bake in 325 degree oven 30 minutes.  Uncover; bake 15 minutes.

Sausage Stuffing:  Decrease bread cubes to 8 cups and omit salt.  Add I lb bulk pork sausage, crumbled and browned, with the remaining ingredients.

Cheddar Chicken Chowder

This chowder recipe is from Cooking Light magazine.  Bacon, cheese and potatoes are not exactly “light” but the recipe is noted as 306 calories per serving.  I substitute whole milk and use extra bacon so my version has a lot more calories!

2 bacon slices
1 lb skinless, boneless chicken breasts, cut into bite-size pieces
1 cup chopped onion
1 cup diced red bell pepper
2 garlic cloves, minced
4½ cups fat-free, less-sodium chicken broth
1¾ cups diced peeled red potato
2¼ cups frozen whole kernel corn
½ cup all-purpose flour
2 cups 2% low-fat milk
¾ cup (3 ounces) shredded cheddar cheese
½ tsp salt
¼ tsp pepper

Cook bacon in a Dutch oven over medium-high heat until crisp.  Remove bacon from pan; crumble. Set aside. Add the chicken, onion, bell pepper, and garlic to drippings in pan; sauté 5 minutes. Add broth and potato, and bring to boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender.  Add corn, stir well.

Lightly spoon flour into a dry measuring cup, and level with a knife.  Place flour in a bowl. Gradually add milk, stirring with a whisk until blended; add to the soup.  Bring to a boil over medium-high heat. Reduce heat to medium, and simmer 15 minutes or until thick, stirring frequently.  Stir in the cheddar cheese, salt, and black pepper.  To serve, top with crumbled bacon and additional shredded cheddar cheese.

Yield:  7 servings (serving size: 1½ cups)
Calories: 306

Beef Barley Soup

 A cross between a soup and a stew, Rachel Ray might call this a “stoup”.

1 lb. stew beef
1 can (28 oz) crushed tomatoes in puree
2 onions, chopped
1 lb. carrots, chopped
4 celery stalks (with tops), chopped
½ cup barley

In a large pot, heat 1 tbsp oil over medium heat.  Brown stew beef and onions.  Transfer browned beef and onions to plate. Scrape bottom of pot to loosen any bits and discard with any juices.

Return beef and onions to pot and fill about half way with water.  Add crushed tomatoes, carrots and celery. Bring to a boil; then reduce heat and simmer about 1 hour.

Add barley; continue cooking another hour.

Chocolate Cake

I've been baking this cake for over 35 years for every Christmas as well as many a birthday and special celebration.  If you're lucky to have any leftover, freeze in individual slices to enjoy at a later date.

2 cups all-purpose flour
1 tbsp instant coffee granules (optional)
1¾ cup sugar
¾ cup cocoa
1¼ tsp baking soda
½ tsp baking powder
1 tsp salt
¾ cup butter, softened
1¼ cup milk, divided
2 tsp vanilla
3 eggs


Preheat oven to 350 degrees.  Generously butter two 9-inch pans.  Sprinkle granulated sugar on bottom and side pans as if you were “flouring” the pans.  Tap out excess.  (Optional:  Sprinkle one cup chopped walnuts on bottom of pan).

Sift flour into large bowl.  Add dry ingredients.  Add butter, vanilla and ¾ cup of milk to dry ingredients.  Beat at medium speed for 2 minutes.  Add remaining ½ cup milk and eggs and beat another two minutes.  Spoon gently into pans.  Bake for 30-35 minutes.

Serve with Creamy Frosting (see post under "Frosting").

Creamy (Boiled Milk) Frosting

1 cup milk
5 tbsp flour, preferably Wondra
1 cup sugar
1 cup butter (2 sticks)
1 tbsp vanilla


Gradually add milk to flour until well-blended.  Cook over low heat, stirring constantly until thickened.  Remove from heat; cool completely.  (Cover with waxed paper to avoid “skin” forming.)

Beat butter and sugar for 10 minutes, scraping sides of bowl often.  Beat in cooled milk-flour mixture.  Add 1 tbsp vanilla.  Beat just until combined.

Note: Recipe recommends beating the butter and sugar for 10 minutes.  I adjusted the time to about 6 minutes as it comes out just as good, if not better.

Cheddar Cheese Puffs

Perfect recipe for a do-ahead appetizer.  Make a batch a few days before your party/dinner and store in the freezer until ready to use.

6 oz. cream cheese
½ lb. butter or margarine
½ lb. extra sharp cheddar cheese
1 tsp. dry mustard
4 egg whites, stiffly beaten
1 loaf (1 lb.) unsliced white bread

Trim crusts from bread.  Slice into 1” thick slices, then cut slices into 1” cubes.  Set aside.

In medium saucepan, over low heat, melt first four ingredients.  Remove from heat; let cool slightly. Gently fold in egg whites to combine.

Using fork, dip bread cubes into cheese mixture, coating evenly.  Arrange on waxed paper lines tray. Place in freezer until frozen.  Remove to plastic bags; seal and store in freezer until ready to use.

To serve:  Preheat oven to 400 degrees.  Place on lightly greased cookie sheet.  Bake frozen cheese puffs 10 to 12 minutes or until golden brown.

Makes 6 dozen.

Turkey Meatballs

I found this recipe in one of those cookbooks you see at the checkout counter in the supermarket -"Pillsbury Great Fast Meals" dated 1987.  The recipe has withstood the test of time. 

MEATBALLS
1 lb. ground turkey
½ cup dry bread crumbs
2 tbsp. finely chopped onion
1 egg
salt and pepper to taste

SAUCE
1 cup catsup
¾ cup water
¼ cup firmly packed brown sugar
¼ cup vinegar
2 tbsp. minced onion
2 tsp. Worcestershire sauce

Preheat oven to 350 degrees. Line a large baking pan with foil and spray with cooking spray. Combine the ground turkey, breadcrumbs, onion, egg and salt and pepper. Gently mix, just to combine ingredients, Form into small balls. Place meatballs on cookie sheet. Bake until cooked through, about 25 minutes.

While meatballs are baking combine sauce ingredients.  Microwave on HIGH for 3 to 4 minutes or until vigorously boiling, stirring once during cooking.  Set aside.

When meatballs are fully cooked, add to sauce and microwave on HIGH for 3 to 5 minutes or until thoroughly heated, stirring once halfway through cooking.  Serve over noodles, couscous or rice.

Variation:  Hot and Spicy Meatballs
Add ½ tsp. prepared horseradish and 3 drops hot pepper sauce to meatball mixture; add 3 drops hot pepper sauce to sauce mixture.

Caramelized Onion Chicken

A quick and easy recipe from Cooking Light that includes ginger.  I'm not a big fan of ginger and I listed it as optional.

1 pound chicken breast tenders
 salt and pepper to taste
1 tbsp olive oil
1½ cups sliced onion
½ cup seedless raspberry jam
1 tbsp red wine vinegar
1 tbsp low-sodium soy sauce
1 tsp bottled minced ginger (optional)
½ tsp dried rosemary

Sprinkle chicken with salt and pepper.  Heat oil in a large nonstick skillet over medium-high heat.  Add onion and sauté 3-4 minutes.  Add chicken to pan; sauté 8 minutes or until chicken is done.  Remove onion and chicken from pan.

Add jam and remaining ingredients to pan; cook 2 minutes, stirring constantly with a whisk.  Return chicken mixture to pan; cook 4 minutes, stirring occasionally.  Serve over rice.

Zucchini and Carrots with Sage and Dill

Yellow squash would be a nice addition to this recipe (or a substitute for the zucchini). I use dried sage and dill as I keep those stocked in my pantry and they are readily available.

2 medium carrots, sliced
4 medium zucchini, cut into julienne strips
2 tbsp margarine or butter
1 tbsp chopped fresh or 1 tsp dried sage leaves
1 tsp chopped fresh or ¼ tsp dried dill weed
¼ tsp salt
¼ tsp pepper

Place steamer basket in ½ inch water in saucepan (water should not touch bottom of basket.)  Place carrots in basket.  Cover tightly and heat to boiling; reduce heat.  Steam carrots 3 minutes.  Add zucchini.  Steam 4 to 6 minutes or until carrots and zucchini are tender-crisp.

Melt margarine in 12-inch skillet over medium heat.  Stir in carrots, zucchini and remaining ingredients.  Cook uncovered 2 to 3 minutes, stirring gently, until hot.

Fiesta Meatloaf

An entire bottle of chili sauce would appear to make this meatloaf spicy.  But Heinz Chili Sauce is basically just a doctored up ketchup.  I often skip the chili sauce altogether and make the variation which is loosely based on the original.  Instead of serving it with any remaining sauce, I serve it with gravy or just plain.

½ cup chopped onion
½ cup chopped celery
¼ cup chopped green pepper
2 tbsp. butter
1 bottle Heinz Chili Sauce (12 oz)
1 ½ lbs. ground beef
1 cup soft bread crumbs
1 egg, slightly beaten
salt and pepper to taste

Preheat oven to 350 degrees. Saute onion, celery and green pepper in butter until vegetables are tender. Stir in chili sauce.  Combine ½ cup of this mixture with ground beef, bread crumbs, egg, salt and pepper.

Form mixture into a loaf in shallow baking pan.  Bake 1 hour.  Let stand 5 minutes before slicing. Serve remaining sauce cold or heated over meatloaf.

Variation: Instead of using the Heinz Chili sauce, I simply saute slightly lesser amounts of onion, celery and green pepper.  Then I add ½ cup ketchup to sauteed vegetables and combine with ground beef.

Chicago Crunchy Chocolate Chip Cookies

I found this recipe in a magazine many years ago.  A retired Chicago crossing guard won a contest for these.  Cornflakes are an unusual but tasty addition.

3½ cups flour
3 tsp baking soda
½ tsp salt
2 sticks butter
1 cup firmly packed light brown sugar
1 cup granulated sugar
1 egg
1 tbsp milk
2 tsp vanilla
1 cup vegetable oil
1 cup cornflakes
1 cup quick oats
1 pkg (12 oz) semi-sweet chocolate chips

Sift flour, baking soda and salt onto waxed paper.  Preheat oven to 350 degrees.

Beat butter, margarine, sugars, egg, milk, and vanilla in bowl until well-blended.  Stir in flour mixture alternately with oil until mixture is thoroughly mixed.  Stir in cornflakes, oats, and chocolate chips.

Drop by heaping teaspoons onto ungreased cookie sheets, 2 inches apart.  Bake for 12 minutes or until golden brown.  Cool on wire racks.  Makes 96 cookies.

Banana Cake

This is a quick and easy recipe.  It just requires a little pre-planning.  I wish stores would sell ripe bananas so I don't have to wait for the greenish-yellow ones to ripen.

1 stick butter

1½ cups sugar

2 eggs

1½ cups flour

1½ tsp baking powder

1 tsp baking soda

4 tbsp sour cream

1 tsp vanilla

3 bananas, mashed

Combine butter, sugar, and eggs.  Mix well.

Combine dry ingredients.  Add bananas and dry ingredients alternately to butter mixture.  Add sour cream and vanilla.

Pour into a greased and floured 13x9 inch pan.  Bake at 350 degrees for 40 minutes.